Cake:

• 1 1/4 cups unsalted butter
• 2 cups chopped pecans
• 3 cups sifted all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 2 cups sugar
• 4 eggs, room temperature
• 1 cup milk, room temperature
• 2 tsp. vanilla

Brown Butter Cream Cheese Icing:

• 1/2 cup unsalted butter, softened
• 8 oz. cream cheese, softened
• 4 cups powdered sugar
• 2 tsp. vanilla extract
• 1/2 tsp. salt

Cake: Preheat oven to 350°. Line three 9″ cake pans with parchment.

Melt 1/4 cup butter in a medium skillet over medium heat. Add pecans and brown, stirring frequently.

Sift flour, baking powder and salt. Cream remaining 1 cup butter with sugar until light and fluffy. Add eggs, one at a time, beating well after each.

At low speed add sifted dry ingredients alternately with milk and vanilla extract. Blend well after each addition. Stir in 1 1/3 cups pecans.

Pour batter into pans. Bake for 25-30 minutes until just done in the center. Do not over-bake.

Icing: Melt butter in a medium skillet over medium heat. Continue to cook for 5-10 minutes, until there are brown specks at the bottom of the skillet and the butter smells nutty. Pour into a bowl and refrigerate until solid.

Beat the solidified butter on high speed until creamy. Add cream cheese and beat until smooth. Add powdered sugar, vanilla and salt. Beat until smooth and light.